One of the many things we like about making pancakes is how tiny shifts in the ingredients or your technique can create a wildly different pancake. Choose buckwheat flour and you get a steely flavor; fold in egg whites and you achieve a feathery texture; or thin out the batter to produce a lacier Swedish-style cake. Tell us your secret to excellent pancakes!
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The yolks get mixed into the base of the batter. The whites get whipped and later folded into the batter.
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The secret ingredient: cream cheese.
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The first time around, Merrill tried to do this by hand. No go. So we used a mixer to whisk together the egg yolks and buttermilk, and then added the lumps of cream cheese. Be sure not to overmix -- you want little lumps of cream cheese!
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First, you stir together the first two bowls...
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Then you fold in the whipped egg whites.
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After ladling the batter into the pan, you sprinkle blueberries on top.
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